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Simmering debate
Ribs from Pat's Barbecue in Salt Lake City.What makes a good barbecue sauce?(Trent Nelson/The Salt Lake Tribune)

Food & Dining
	Barbecue: War of the sauces Coke vs. Pepsi bubbles on. Papa John's, Pizza Hut and Domino's still fling sauce whenever they can. And there is no truce in sight in the burger wars. But when it comes to real food feuds, nothing touches the heated - or rather, slow-cooked - debate over barbecue sauce. Full Story Kirby: My sauce was so boss, it's illegal Dining Update: Chintzy dinnerware, over-sauced entrees temper high expectations Ordering that special liquor isn't easy or quick


	Best bites: A bevy of Benedicts A bevy of Benedicts, $8.49-$8.99 Blue Plate Diner, 2041 S. 2100 East, Salt Lake City; 801-463-1151. Open Sunday to Thursday, 7 a. Full Story Dining notes In Season: Rhubarb is ruddy, it's tart and it's sure worth its stalk Healthy Plate: Making soups controls sodium and fat Cuisine quest: Cheese potatoes without Velveeta? No whey! Utah-born vintner brings fruit of Rhone-honed skills back home Bars, clubs, restaurants tell liquor cops: Back off Ordering that special liquor isn't easy or quick Food briefs: Restaurant inspections online, Living Traditions cooking demos Roasting garlic was never simpler Dining Update: Chintzy dinnerware, over-sauced entrees temper high expectations Barbecue: War of the sauces Kirby: My sauce was so boss, it's illegal Free food makes a tasty, compelling marketing strategy Best bites: Eggplant tartlet Utah's mixed drinks simpler, but rules still complex Cuisine quest: Spread the joy with Boston brown bread In season: Time to add a bit of green to your pasta, soup or salad Marinate your chicken early for a quick grill that evening One cheddar, twice the cream Cooking classes Food briefs Fledgling Utah distillery goes against the grain with rye whiskey Mother's Day: Take your mom out for a special meal Kirby: Thanks to the school nurse, I'm still alive A zesty sauce that goes easy on the fat Dining notes Best bites: La 35 Especial Cuisine quest: One taste of this fish and you'll be hooked World flavors: Husk hides a saucy delight Sink your canines into Dine O'Round Dining out: She's sleek, she's modern, and yes, she's one hip suburbanite Z'Tejas offers tequila-pairing dinners The guide to kitchen gadgets Food briefs Spicy sauces: A chili reception Kirby: In tough times, Zoe was our therapy dog Harmons expands on services Six Utah brews bring in medals Lemony cakes, drizzled with blueberries Utahns stock up as food prices bite Dining notes Best Bites: Meatloaf sandwich That takes the (cup)cake Cuisine quest: Balsamic honey-glazed chicken with pasta World flavors: Wasabi is tearfully good A weekly toast: Biodynamics - earthy or creepy? Craft brewers show can-do attitude Food briefs Dining update: Eggs in the City, Carl's Cafe stand the taste of time SLC wants 'compelling' market Organic gardening: Groundbreaking way to become a 'locavore' Calling all Jazz fans Dining notes Best bites: "Guilt-free" dessert Best Bites: Elk chopped steak au poivre Best Bites: Chicken katsu Best bites: Pub steak Word of mouth on Ready-to-Eat (with video) Sundance food: Chef Giada De Laurentiis is no stranger to Hollywood's elite

Best Bites
	Best bites: A bevy of Benedicts A bevy of Benedicts, $8.49-$8.99 Blue Plate Diner, 2041 S. 2100 East, Salt Lake City; 801-463-1151. Open Sunday to Thursday, 7 a. Full Story Best bites: Eggplant tartlet Best bites: La 35 Especial Best Bites: Meatloaf sandwich Best bites: "Guilt-free" dessert Best Bites: Elk chopped steak au poivre Best Bites: Chicken katsu Best bites: Pub steak

World Flavors

World flavors: Husk hides a saucy delight

Francisco Kjolseth/The Salt Lake Tribune

Thanks to our growing global marketplace, ingredients from all over the world are now available to Utah cooks. This week we explore tomatillos. Full Story

MORE WORLD FLAVORS HEADLINES

World flavors: Wasabi is tearfully good

World Flavors: Try it; you'll be hooked

HAPPENING TODAY

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Cuisine Quest
	Cuisine quest: Cheese potatoes without Velveeta? No whey! Velveeta cheese may be one of the most vilified foods around, right next to Spam and - dare we say it in Utah - Jell-O. But it hasn't always been that way. Full Story Cuisine quest: Spread the joy with Boston brown bread Cuisine quest: Balsamic honey-glazed chicken with pasta Cuisine Quest: So what makes sugar cookies delectable? It's the cake flower Cuisine quest: Market Street potatoes full of flavor, without the cream Cuisine Quest: Tomato trifecta and imaginative spices make Trio's soup a treat Cuisine quest: Almond cookies

A Weekly Toast

Utah-born vintner brings fruit of Rhone-honed skills back home

Courtesy Jared Brandt

No one from East High School's graduating class of 1989 would have predicted that classmate Jared Brandt's future would involve cases of wine. Legal cases would have made more sense. Full Story

MORE A WEEKLY TOAST HEADLINES

Fledgling Utah distillery goes against the grain with rye whiskey

Z'Tejas offers tequila-pairing dinners

A weekly toast: Biodynamics - earthy or creepy?